I don't know about the brining, but I will say you can thaw it out by leaving it in a sink full of water. Cold water, not hot. Change out the water every so often. I think it's about 30 minutes per pound.

Logged

“A real desire to believe all the good you can of others and to make others as comfortable as you can will solve most of the problems.” CS Lewis

I can't speak to brining and thawing at the same time. But you can thaw a turkey-cicle pretty quickly in water. Just leave it in the sealed up bag and put it in a bucket/sink full of cold water. Change the water periodically and it will thaw remarkably quickly.

I don't think you can brine and thaw at the same time. The brine won't be able to be absorbed if the flesh is still frozen. You can always skip brining; there are plenty of ways to get a delicious turkey without it.

Logged

"From a procrastination standpoint, today has been wildly successful."

Well, I ran to the grocery store on my lunch break and talked to the guy in the meat department. They had just gotten a shipment of turkeys at the store that they had not even put out yet. He got me a non-frozen turkey and was even offered me a special sale price that was 20cents cheaper than their sale price. Maybe he could sense my panic.

Then, I received help from a fellow shopper in purchasing a meat thermometer. There is goodwill left in this crazy world!